SourdoughSichuanMedium

One-Pot Sourdough Sichuanese Chili Oil Chicken and Roasted Peanut Braise

Name: One-Pot Sourdough Sichuanese Chili Oil Chicken and Roasted Peanut Braise
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Sichuan
Ingredients: 8 pieces (about 3 lb) (1400 g) bone-in, skin-on chicken thighs, patted dry; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 2 tbsp (30 ml) neutral oil (vegetable or peanut); 6 cloves (30 g) garlic cloves, minced, minced; 1½ tbsp (20 g) fresh ginger, minced, minced; 2 tsp (5 g) Sichuan peppercorns, toasted, toasted and lightly crushed; 3 tbsp (45 ml) Sichuanese chili oil (or homemade, see substitutions); 1 cup (140 g) roasted unsalted peanuts; 2 cups (480 ml) unsalted chicken stock; 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) rice vinegar; 1 tsp (4 g) sugar; 6 oz (170 g) day-old sourdough bread, cut into ¾-inch cubes; 3 stalks (30 g) scallions, cut into 1-inch pieces (white and light green parts separated); ¼ cup (10 g) fresh cilantro leaves, torn (optional)

From the MyKitchenBank Kitchen

A bold fusion braise that marries tangy sourdough bread with Sichuanese aromatics, chili oil, and numbing spice. Chicken thighs become tender in a rich, nutty sauce built from roasted peanuts and Sichuan peppercorns, finished with crispy bread cubes that soak up the spiced oil and broth. A one-pot dinner with layers of heat and funk.

Prep: 20 min
Cook: 50 min
Wait: 10 min
Total: 1 hr 20 min
Makes: 4 servings

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Ingredients

4 servings

8 pieces (about 3 lb) (1400 g) bone-in, skin-on chicken thighs, patted dry
1½ tsp (9 g) kosher salt
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil (vegetable or peanut)
6 cloves (30 g) garlic cloves, minced, minced
1½ tbsp (20 g) fresh ginger, minced, minced
2 tsp (5 g) Sichuan peppercorns, toasted, toasted and lightly crushed
3 tbsp (45 ml) Sichuanese chili oil (or homemade, see substitutions)
1 cup (140 g) roasted unsalted peanuts
2 cups (480 ml) unsalted chicken stock
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) rice vinegar
1 tsp (4 g) sugar
6 oz (170 g) day-old sourdough bread, cut into ¾-inch cubes
3 stalks (30 g) scallions, cut into 1-inch pieces (white and light green parts separated)
¼ cup (10 g) fresh cilantro leaves, torn (optional)

Equipment (5)

5–6 quart (5–6 L) Dutch oven or heavy braising pot with a lid
Small dry skillet for toasting peppercorns
Paper towels
Chef's knife and cutting board
Measuring spoons and cups

Steps

Before you start

Pat chicken thighs dry with paper towels so they brown properly
Have all aromatics prepped and measured (garlic, ginger, scallions, Sichuan peppercorns)
Cut sourdough into ¾-inch cubes; let them sit at room temperature while you cook so they're ready to add without sogginess
Use a heavy 5–6 quart Dutch oven or large braising pot with a lid

1
Toast Sichuan peppercorns
- Heat a small dry skillet over medium heat for 1 minute.
- Add the Sichuan peppercorns and toast for 2–3 minutes, stirring often, until fragrant and darkened slightly.
- Transfer to a mortar or between two sheets of plastic wrap and lightly crush until broken into smaller pieces (not powder).
- Set aside.
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Ready when: Peppercorns smell numbing and aromatic, turn a shade darker
Tip: Don't pulverize them—crushed pieces give texture and prevent grittiness
2
Brown chicken thighs
- Pat chicken thighs dry with paper towels.
- Season both sides with kosher salt and black pepper.
- Heat 2 tbsp (30 ml) neutral oil in a 5–6 quart Dutch oven or braising pot over medium-high heat until shimmering, about 1 minute.
- Working in batches if needed, lay chicken thighs skin-side down in the pot without crowding.
- Sear for 5–6 minutes until skin is golden and crisp.
- Flip and sear the other side for 3–4 minutes.
- Transfer to a plate.
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Ready when: Skin is golden and crispy, meat releases easily from the pan
Tip: Don't move chicken around—let it sit to develop color. If the pot feels crowded, brown in two batches rather than steaming the chicken
3
Build the aromatics base
- Keep the pot on medium heat.
- Add minced garlic and ginger to the remaining oil and browned bits (fond) in the pot.
- Stir constantly for 1–2 minutes until fragrant and light golden.
- Avoid burning.
- Add the crushed Sichuan peppercorns and stir for 30 seconds.
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Ready when: Aromatics are fragrant and begin to turn golden; no raw garlic smell remains
Tip: Keep the heat at medium so garlic doesn't burn and become bitter
4
Bloom chili oil and peanuts
- Pour chili oil into the pot, stirring for about 30 seconds to disperse it and coat the spices.
- Add the roasted peanuts, stirring to coat them with the oil and aromatics.
- Toast for 1 minute.
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Ready when: Chili oil is hot and fragrant, peanuts are coated and warmed
Tip: Blooming chili oil in heat releases its flavors; don't skip this step
5
Deglaze and build broth
- Pour in chicken stock and add soy sauce, rice vinegar, and sugar.
- Stir well, scraping up the browned bits from the bottom of the pot with a wooden spoon.
- The liquid should be rich and slightly sweet-savory.
- Taste and adjust salt or acidity as desired.
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Ready when: Liquid is well mixed and has a rich, unified flavor
Tip: This is your final chance to taste and adjust before braising; the flavors will concentrate slightly as it simmers
6
Return chicken and simmerOven 165°F / 75°C
- Return the browned chicken thighs to the pot, skin-side up, nestling them into the braising liquid.
- The liquid should come about halfway up the sides of the chicken.
- Bring to a simmer over medium-high heat, about 2 minutes.
- Reduce heat to medium-low and partially cover the pot (leave the lid ajar or use a piece of foil so steam escapes).
- Braise for 25–30 minutes, turning chicken thighs once halfway through, until the meat is very tender and pulls away from the bone easily, and the internal temperature reaches 165°F (74°C).
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Ready when: Meat is fall-apart tender, pulls from bone easily, internal temp 165°F (74°C), sauce is aromatic and slightly thickened
Tip: Partially cover to allow gentle evaporation without drying out the chicken; turning halfway ensures even cooking
7
Add sourdough bread cubes
- Uncover the pot.
- Add the sourdough bread cubes and the white and light green parts of the scallions.
- Stir gently to distribute the bread throughout the braise.
- Simmer uncovered for 5–7 minutes, stirring occasionally, until bread is tender and has absorbed some of the spiced broth but still holds its shape.
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Ready when: Bread is soft and has absorbed broth but pieces are still distinct; they don't fall apart
Tip: Don't overcook or stir too much; sourdough can break down quickly once saturated. The crust will soften first, then the interior absorbs liquid
8
Finish and serve
- Remove from heat.
- Taste and adjust seasoning with kosher salt, chili oil, or rice vinegar as needed.
- Ladle the braise into bowls, making sure each serving gets chicken, bread, peanuts, and plenty of sauce.
- Garnish with torn cilantro (if using) and the reserved dark green scallion pieces.
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Tip: Add cilantro right before serving to keep it fresh; this braise is best eaten immediately while the bread is soft and the oil is still hot

Good to know

Tips

Pat chicken thighs dry before searing—moisture is the enemy of a crispy, golden skin. If skin sticks, let it cook undisturbed for a full 5–6 minutes before flipping.
Toast Sichuan peppercorns fresh for this dish; their numbing, floral quality fades quickly. You'll taste a world of difference between fresh and stale.
Sourdough's fermented tang creates a beautiful contrast with the chili oil heat and nutty braise. Avoid soft sandwich bread—it will disintegrate.
Chili oil intensity varies widely by brand. Taste the broth after adding it and adjust heat with more oil or balance it with rice vinegar or sugar if too spicy.

Make ahead

Braise the chicken through Step 6 (braising is complete) up to 2 days ahead, then cool completely and refrigerate in a covered container. Reheat gently over medium-low heat in a Dutch oven for 8–10 minutes, stirring occasionally. Add bread cubes fresh before serving in Step 7 so they stay tender and don't get soggy overnight.

Storage & reheating

Refrigerate in an airtight container for up to 3 days (best within 2). Do not store with the bread—the bread cubes will become soggy. To reheat: place in a pot over medium-low heat and add a splash of stock if needed; warm gently until steaming, 8–10 minutes. Freeze the braise (without bread) for up to 2 months in a freezer-safe container. Thaw overnight in the fridge and reheat as above. Add fresh bread cubes and garnish when serving.

Substitutions

Sichuanese chili oil (or homemade, see substitutions) → Homemade chili oil: infuse 3 tbsp (45 ml) neutral oil with 1 tsp (3 g) chili flakes and 1 tsp (3 g) Sichuan peppercorns in a small pot over low heat for 3–5 minutes until fragrant; strain or leave flakes in for more heat. Sichuanese chili oil has a distinctive numbing-spicy quality; store-bought versions vary in heat level—adjust to taste
roasted unsalted peanuts → Toasted cashews or almonds (same amount). Peanuts are traditional for their earthy richness, but cashews add sweetness and almonds provide a different nuttiness; texture will be slightly different
day-old sourdough bread → Day-old baguette or whole grain bread, cut into ¾-inch cubes. Sourdough's tang complements the Sichuan flavors, but a crispy baguette will hold shape better; whole grain adds earthiness
fresh cilantro leaves → Mint or Thai basil; or omit entirely. Cilantro adds brightness, but if you dislike it, mint gives herbal coolness or Thai basil adds anise notes